Egg Mayo

Egg Mayo

15 min, makes 2 sandwiches

Ingredients

eggs            3
mayonnaise      2 tbsp
dijon mustard   1/2 tsp
cress           small handful
salt and pepper to taste

Cress is optional, chives or spring onion work too.

Recipe

1. Lower the eggs into boiling water, boil for 10 minutes, then straight into cold water. The cold shock stops the cooking and the grey ring round the yolk.

2. Peel and roughly mash with a fork. Leave some texture, you don’t want a paste.

3. Mix until creamy, adding the mayo a spoonful at a time until it’s as loose as you like:

[eggs 3 mashed, mayonnaise 2 tbsp, dijon mustard 1/2 tsp, cress small handful, salt and pepper to taste]

4. Taste and adjust. It usually needs more salt than you’d think, and a squeeze of lemon or splash of vinegar lifts it.

Keeps 3 days in the fridge in a sealed container.